Orange butter:
In a small bowl, with an electric beater, cream butter with sugar until fluffy. Blend in Grand Marnier and orange peel. Use to spread on crêpes - about 1 tablespoon for each crêpe.

To assemble:
Fold each crêpe in half, then in half again. Arrange in pattern in orange sauce in a baking dish or skillet. Cook over low heat until sauce is hot and crepes are heated through. To serve: Bring crêpes to table right in baking dish or skillet. Gently heat brandy in a small saucepan just until vapor rises. Ignite with match and pour flaming brandy over heated crêpes. Serve with sauce.
VARIATIONS:
CREPES CURACAO: Serve with cooked sliced peaches. Flame with curacao.
CREPES CAFOLA: Flavor batter with coffee extract and grated sweet chocolate. Flame with creme of cacao and Kahlua.
CREPES COPACABANA: Flavor batter with coffee extract and hazelnut puree. Flame with Kahlua.
CREPES HAWAIIAN: Serve with fresh sweet pineapple cubes.